Spaghetti Squash Bake
|1/2 c shredded zucchini
1/2 c sliced carrots
1/2 c sliced mushrooms
1/2 c red pepper
1/2 c chopped scallions
1/2 c broccoli flowerets
2 tsp butter
1 packet instant chicken broth with seasoning mix dissolved in 1/2 c water
1 sm. garlic clove, mashed
1 (1 to 1 1/4 lb.) spaghetti squash, halved, seeded and baked
In medium microwavable mixing bowl, combine all ingredients, except spaghetti squash, cover with plastic wrap, folding back 1 corner to allow steam to escape. Microwave on high 2 minutes until broccoli is tender. Set aside.
After baking squash, using a fork, scoop out spaghetti squash pulp, reserving shells. Measure 1 cup pulp and add to vegetable mixture, toss to combine. Reserve remaining pulp for another time.
Spoon half of vegetable mixture into each reserved shell. Set shells in 9x13x2 inch microwavable baking dish and microwave on high 1 minute until heated through, rotating dish 1/2 turn halfway through cooking.